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Prepare the Beef: Thinly slice the chuck roast against the grain into bite-sized pieces, about 1/4-inch thick.

Season the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, salt, black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.

Cook the Beef: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the beef from the pan and set aside in a bowl.

Prepare the Sauce: While the beef cooks, in a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1 teaspoon garlic powder, and ground ginger until the sugar is dissolved. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.

Cook the Vegetables: In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Add the sliced onions and carrots and sauté for 3-4 minutes until slightly softened. Add the broccoli florets and continue to cook for another 3-5 minutes, until the broccoli is tender-crisp.

Combine and Thicken: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Serve: Remove from heat and serve immediately over hot cooked white rice.


Prepare the Beef: Thinly slice the chuck roast against the grain into bite-sized pieces, about 1/4-inch thick.

Season the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, salt, black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.

Cook the Beef: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the beef from the pan and set aside in a bowl.

Prepare the Sauce: While the beef cooks, in a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1 teaspoon garlic powder, and ground ginger until the sugar is dissolved. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.

Cook the Vegetables: In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Add the sliced onions and carrots and sauté for 3-4 minutes until slightly softened. Add the broccoli florets and continue to cook for another 3-5 minutes, until the broccoli is tender-crisp.

Combine and Thicken: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Serve: Remove from heat and serve immediately over hot cooked white rice.
